Garlic Roasted Cherry Tomatoes Salsa

Cherry tomatoes 1/2 kg

Olive oil 1 Tablespoon 

Salt and pepper 1/2 teaspoon each

Peeled whole garlic pods 6

Mix and bake for 30 minutes till soft.

Mash thoroughly and put in a saucepan along with 2 Tablespoons sugar, one Tablespoon vinegar, 2 Tablespoons each of Tomato ketchup and chilli garlic sauce, half teaspoon each of salt and crushed red pepper and a pinch of dried mixed herbs. 

Cook for ten minutes, then cool completely and store in a dry glass jar in the fridge for up to a week.

Best served with nachos, Doritos, Papri or as a base sauce for wraps.